During the second year of the project we are working about "traditional baking".
We have chosen ten recipies of the most popular Italian cakes and cookies.
Here they are. Enjoy baking!!!
We have chosen ten recipies of the most popular Italian cakes and cookies.
Here they are. Enjoy baking!!!
Nella seconda annualità di progetto, lavoreremo sui dolci tradizionali.
Abbiamo scelto dieci ricette di dolci e biscotti ben noti della tradizione Italiana, per condividerle con i nostri amici europei.
Eccole. Provate a fare queste golosità e buon divertimento!!
Abbiamo scelto dieci ricette di dolci e biscotti ben noti della tradizione Italiana, per condividerle con i nostri amici europei.
Eccole. Provate a fare queste golosità e buon divertimento!!
BRUTTI MA BUONI - “UGLY BUT GOOD”
HAZELNUT COOKIES
Ingredients
500 gr. Sugar
500 gr. Hazelnuts, finely ground in a food
processor
5 egg whites
Directions
Preheat the oven to 180° C and line 2 baking
sheets with parchment paper.
Mix the ground hazelnuts and the sugar in a
bowl. In another bowl beat the egg whites until they become foamy and form
glossy peaks. Gently fold in the mixture of hazelnuts and sugar.
Using a tablespoon, gently dollop the cookie
mixture onto the baking sheet, leaving 2 cm space from one cookie to another.
Place in the oven and bake until golden brown and firm to the touch, about 25-30
minutes. Remove and cool completely before serving.
TRONCHETTO DI NATALE - CHRISTMAS LOG
Ingredients:
175 gr. Sugar
3 eggs
175 gr.
All-purpose Flour
1 packet of
baking powder
125 gr. Walnuts
(cut into small pieces)
125 gr. Hazelnuts
(cut into small pieces)
125 gr. Almonds
(cut into small pieces)
50 gr. Pine
nuts
50 gr.
Raisins
50 gr.
Candied fruit (cut into small pieces)
100 gr.
Dark chocolate (cut into small pieces)
Directions:
Preheat the
oven at 180° C.
Beat the
eggs and the sugar with a mixer, till soft and creamy. Gradually add flour and
baking powder. Add walnuts, hazelnuts, almonds, pine nuts, raisins, candied
fruit and dark chocolate. Mix well.
Butter and
flour a rectangular baking pan (like the one we use to make plumcakes). Pour
the batter into the pan and bake for 40-45 minutes.
ROTOLO CON LA NUTELLA - NUTELLA SWISS ROLL
4 eggs
100 gr.
All-purpose flour
120 gr. Sugar
1 packet of
baking powder
For the filling:
4
tablespoons of hazelnut and chocolate cream (Nutella)
To garnish:
Icing sugar
- Mix the egg yolks with sugar until creamy and pale. In a separate
bowl, whisk the egg whites at room temperature until they become foamy.
- Incorporate the beaten eggs to the egg yolk/sugar mixture and stir
from the bottom to top. Sift in flour and the baking powder.
- Preheat the oven to 180°C. Cover a 18×13-inch baking tray with
parchment paper, pour this mixture on top, use spatula to level the batter
evenly and bake it for just 10-12 minutes (don’t let it become brown).
- As soon as the cake comes out of the oven, remove the parchment paper,
place the cake on a clean towel and
let it cool down for at least 10
minutes.
- Drop a few tablespoons of Nutella at the top of the base, spread it
over the cake making sure not to cover the whole surface but leaving the
border “clean”. Roll the cake. Dust with icing sugar before serving.
TORTA DI MELE - APPLE CAKE
Ingredients
150 gr sugar- 2 eggs
- 200 gr all-purpose flour
- 2 tablespoons of milk
- ½ packet of baking powder
- Juice of 1 lemon
- 1 kg apples
- 3 tablespoons of brown sugar
- 1 grated lemon zest
- 2-3 teaspoons of butter
Directions- Preheat the oven to 180°C.
- Peel the apples and cut them into thin
slices. Add the lemon juice. Mix together and set aside.
- Break the eggs into a large bowl. Add the
sugar and beat together well.
- Add the milk, the flour, the baking powder and the grated
lemon zest, mixing well.
- Butter and flour a round cake tin (5x24
cm).
- Pour the batter into the cake tin and put the
apple slices on the top.
- Sprinkle the brown sugar on top and add a
little bit of butter here and there.
- Bake for 40 minutes or until a skewer
inserted in the centre of the cake comes out clean.
- Remove from the oven, let the cake cool and
sprinkle icing sugar before serving.
CIAMBELLINE AL VINO ROSSO - RED WINE RING-SHAPED
COOKIES
Ingredients
450-500 g all purpose flour
1 cup of sugar
1 cup of red or white wine
1 cup of vegetable oil
(sunflower seeds oil is perfect)
50 g of sugar to garnish
2. Make a well with the flour
on a wooden work surface.
3. Put the sugar in the centre
of the well.
4. Pour the vegetable oil and
mix oil and sugar with a fork.
5. Pour the red or white wine
and mix with a fork.
6. Add flour in small
measures, mixing at each addition until a soft dough has formed.
7. Knead lightly for a few
minutes, until the dough is smooth, and form a ball.
8. Put 50 g of sugar in a
plate.
9. Break off walnut size pieces and roll between your
hands or on the bench until a slim log forms – thick less than a finger and
about 10-15 cm long. Wrap the ends around to meet and pinch together.
10. Dip the ring-shaped
cookies into sugar on one side, crushing a little.
11. Place the biscuits on a baking tray lined with
parchment paper.
12. Bake for 20 minutes
at 180° C.
TORTA CAPRESE - CAPRESE CAKE
Ingredients
200 g dark chocolate (70%
cocoa)
200 g ground blanched almonds
200 g sugar
200 g butter
4 large eggs
Directions
1.
Preheat the oven to 180° C and line
a round pan with parchment paper.
2.
Slowly melt the dark chocolate, chopped into pieces, and butter over a
double-boiler. Let them cool.
3.
In a bowl mix the eggs and the sugar until soft and creamy (about 10
minutes).
4.
Add the melted chocolate and butter; mix well.
5.
Add the ground blanched almonds and mix.
6.
Pour the cake mixture into the pan. Make sure the mixture is smooth on top.
7.
Bake at 180°C for 50-60 minutes.
8.
Cool and dust with powdered sugar.
Ingredients
3 eggs
300 gr all purpose flour
270 gr sugar
½ glass of extra virgin
olive oil (100 gr)
1 glass of milk (250 gr)
1 packet of baking powder
orange or lemon peel
Instructions
1. Preheat the oven to 180°C .
2. Grease with butter a
ring-shaped pan and flour it.
3. Put the eggs and the sugar in
a bowl and beat with a mixer till the mixture is soft and creamy.
4. Add the extra virgin olive oil and the milk. Go on whisking.
5. Add the flour and a packet of baking powder. Mix well.
6. Add the grated lemon or orange peel. You can make the dough richer adding raisins.
7. Pour the batter into the
ring-shaped baking pan and bake at 180°
C for forty-five minutes.
TORTA DELLA NONNA - GRANDMA'S CAKE
Ingredienti
For the pastry
- 500 g all-purpose flour
- 200 g butter or margarine
- 200 g sugar
- 2 egg and 2 yolks
- 1 packet of vanillin
- 1 packet of baking powder
For the custard filling
- 6 tablespoons sugar
- 1 litre milk
- 4 egg yolks
- 6 tablespoons flour
- 1 packet vanilla powder
- 1 pinch of salt
- 1 teaspoon butter
- 1 Lemon zest
To garnish
·
A
handful of pine nuts
·
Powdered
sugar
Directions
For the custard
- Put milk in a saucepan with the
lemon zest and vanilla powder. Bring to the boil gently.
- In a large bowl, vigorously
beat the egg yolks with the sugar until light in colour and frothy.
- Add the flour and beat well.
- Add the milk gradually (remove
the lemon zest), beating constantly with a whisk and butter.
- Slowly reheat, stirring
constantly, always in the same direction, until quite thick. It will
thicken even more once it cools. Allow to cool with clingfilm (saran wrap)
touching it so that a skin does not form.
For the pastry
- Grease a large (30 cm, 12 in)
tart pan with butter and then add some flour and move the pan to
even distribute the flour on the surface.
- On a wooden work surface, mix
together the flour and sugar. Make a well.
- Put eggs, softened butter cut
into pieces, vanilla powder and baking powder in the centre of the well.
- Work the ingredients together,
first with a fork, then with your hands, until you have a smooth, soft
pastry dough.
- Wrap the pastry dough in
clingfilm and let it rest in the fridge for at least 30 minutes.
To assemble
- Preheat the oven to 180°C
- When the pastry has rested in
the fridge, divide it in two pieces, and delicately roll out one half to a
disk of the size of the tart dish (approx 1 cm/half inch thickness).
- Put the disk in the tart pan
and bake it till is golden brown (20/25 minutes).
- Take it out of the oven and
pour on the custard.
- Roll out the remaining pastry
dough and place on top of the custard, closing the pie.
- Bake the pie for 10 minutes,
until the pastry is golden. When the pie is almost baked, sprinkle a
handful of pine nuts on it and let them toast for 3 or 4 minutes.
- Take the pie out of the oven, let it cool and dust with icing sugar.
INGREDIENTS
For the puffs
½ litre water
100 gr butter
300 gr flour
4 eggs
For the custard
6 tablespoons sugar
1 litre milk
4 egg yolks
6 tablespoons flour
1 packet vanilla powder
1 pinch of salt
1 teaspoon butter
1 Lemon zest
To garnish
Powdered sugar
Cherries in syrup or
cherries jam
Directions
For the custard
- Put milk in a saucepan with the lemon zest and vanilla powder. Bring to the boil gently.
- In a large bowl, vigorously beat the egg yolks with the sugar until light in colour and frothy.
- Add the flour and beat well.
- Add the milk gradually (remove
the lemon zest), beating constantly with a whisk and butter.
- Slowly reheat, stirring constantly, always in the same direction, until quite thick. It will thicken even more once it cools. Allow to cool with clingfilm (saran wrap) touching it so that a skin does not form.
For the
puffs
1.
Preheat
oven to 180°C. Line a baking sheet with parchment paper.
2.
In
a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil.
Remove from heat.
3.
With
a wooden spoon, beat in flour all at once.
4.
Return
to low heat. Continue stirring until mixture forms a ball and no longer sticks to the sides of
the pan (it takes about 10 minutes).
5.
Then,
remove the pan from the heat and transfer the batter to a bowl to cool.
6.
Once the
batter reaches room temperature, add the eggs, one at a time and mix together,
beating
hard after each addition until smooth.
7.
Put
the dough in a pastry bag with a large star tip. For each pastry, pipe a ring
of dough on the
baking sheet.
8.
Bake
for 25 to 30 minutes until golden brown. Remove and allow to cool before garnishing.
To assemble
the puffs:
·
Put the custard in
a pastry bag with a star tip.
·
Pipe a small
amount of the custard into the hole in the center of each pastry
·
Place a maraschino
cherry or a teaspoon of cherries jam in the middle.
·
Dust the pastries
with powdered sugar.
